In a small bowl, mix together mayonnaise and Italian dressing. Spread mixture on hoagie rolls. Spread each roll with mustard. On each roll, arrange layers of turkey, ham, and cheese. Top each with dill pickle slices. Close sandwiches, and brush tops and bottoms with olive oil.Heat a non-stick skillet over medium high heat. Place sandwiches in skillet. Cook sandwiches for 2 minutes, pressing down with a plate covered with aluminum foil. Flip, and cook for 2 more minutes, or until cheese is melted. Remove from heat, place on plates, and cut in half diagonally.

1 cup olive oil3-4 garlic cloves, peeled11/2 pound eggplant, cut into ½ inch cubes8 large white mushrooms, sliced½ cup chopped onionSalt to taste½ cup dry white wine3 cups chopped, canned, imported sanMarzano Italian plum tomatoes, with Juice.5 fresh basil leaves, choppedPinch of dried oregano1 lb of penne or zitiFreshly grated pecorino Romano cheese, to taste1. Put oil in a large sauté pan over med heat. Sauté garlic until golden. Remove garlic. Add eggplant, mushrooms and onions. Add salt and sauté for about 12 minutes or until veggies are very soft and just beginning to brown, lowering heat, if necessary, to slow down the browning.2. Add wine and bring to a boil. Stir in tomatoes and return to a boil. Season with salt and pepper. Lower heat and simmer for 15 minutes. Stir in basil and oregano and remove from the heat.3. While the sauce is simmering, cook the penne in a large, deep pot in rapidly boiling salted water until aldente.4. Drain the penne and return the penne to the pot. Over medium high heat, stir in ½ cup of the sauce. Stir for about a minute or so. This is how to flavor your macaroni and let the sauce stick to it. Remove from the heat and pour into a large pasta bowl. Spoon the rest of the sauce over the top and sprinkle with pecorino Romano cheese!! Serve with crusty garlic bread and tossed salad!

Creating your menu ahead of time, leaves no room for the question "whats for dinner?"I can still switch things up if necessary, such as switch tues and thurday if needed.The key is I have the ingredients on hand to make all the meals listed above.Cooking dinner with a well thought out plan is part of my job.My job to nourish and feed my hungry family!!Throwing something together at the last minute doesn't show much care or love for my family!! I want them to know that I thought it out, planned and prepared for them.It doesn't take much effort but the end result is a happy, healthy and well fed family. What more can you ask for??So whats on your menu this week??

Sunday, January 20, 2008

I've been challenged by Kathy @ http://aqueeninthehousefullofmen.blogspot.com/ to list the reasons of why I love my husband. For me this is no challenge at all...I love the man to death!!!1. He is super hot!2. He has taken the role of step father to new levels, and loves my boys as if they were his own.3. He works his butt off and allows me to stay home!4. He calls me sweet nicknames that he changes daily..today I'm "princess"!5. He never ever ever gets angry with me. We never fight!6. He whistles and sings in the morning....the man wakes up happy. 7. He loves me in spite of all my bad habits8. He makes me laugh every single day, several times!9. He loves my cooking!10. My Mother loves him! My whole family loves him! Everyone loves Louie!11. He still flirts with me12. He rocks my world!

Sunday, January 13, 2008

Well the holidays are behind me and I can begin to relax again!! We had a wonderful Thanksgiving, Christmas and New Year! I'm am now looking forward to spring!! Is it too early? In a few weeks Lou and I are going to Vegas baby!! I'll be hooking up with my fellow Happy Housewife and girl Robyn and her husband Tom! We can't wait...and ya know I'll be posting lots of pictures and good stories!! New Years resolutions?? Me?? HA..I already fell off that wagon. Yeah, diet, be nice, smile more, blah blah blah. Too much pressure. I've decided that I like me. And if others don't like me for me than too bad. I eat what I want. I may not be a size 3 anymore but who is at 41 years old? I LOVE food. I don't diet, don't count calories and don't exercise and you know what? I'm not THAT bad. Yeah, I should tone up a bit, and maybe I will. But I'm not going to sacrifice food that I enjoy. Life's too short. I don't want to die tomorrow and my last thought be "Damn, I should have ate that piece of cake yesterday."

Can't have a blog about 1001 meatballs served and not share the recipe!

Dawns Meatballs

I don’t use measurements, so use common sense and you will know if they are too wet or dry when you’re mixing.

2 pounds of mixed veal, ground beef and pork (if your grocery doesn’t have this, they should have at least the beef/pork mix, that’s fine)

4 cloves of garlic chopped fine (NOT POWDER!)

2 eggs-I don’t beat mine, just break them in

FRESH basil–about 8 leaves chopped

FRESH Parsley-about 3/4-1 cup

Pecorino Romano cheese grated (DO NOT USE SHAKER CHEESE!) about 1/2 cup maybe a little more

Bread Crumbs about 1/2-3/4 cup you will know when your mixingif you need to add more, but don’t make the mix too dry or you’ll have rocks for meatballs.

Salt and pepper

Onion powder. My dad is allergic to onions so I use powder. About 1/2 Tbs

A touch of red wine..some people use milk, others water, I like the flavor from the wine. Only a few tablespoons to make them a little wet.Mix everything with your hands, form into balls and you can fry them, bake them or drop them into the sauce raw and let them cook in there. I like to put mine all on a cookie sheet and bake them, turning them till they are nice and browned all over, then throw them into the sauce. My dad likes them fried, I like them baked, less mess.Be sure to use fresh ingredients . It makes all the difference!! Hope you like it!

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